Mexican Street Corn Potato Salad is a delightful twist on the classic potato salad, combining the creamy goodness of potatoes with the bold flavors of Mexican street corn. As soon as you take a bite, you’ll be transported to a bustling street vendor scene, where the tangy, spicy flavors reign supreme. This dish is perfect for picnics, summer barbecues, or any get-together where you want to impress your friends and family with something a little different.
Why you’ll love this dish
This recipe isn’t just another side dish; it’s a celebration of flavors! The creamy mayonnaise melds beautifully with the spicy Cholula hot sauce, creating an explosion of taste in every bite. Plus, it’s a fantastic way to use up any leftover boiled eggs from brunch, making it economical as well. You can throw it together in about an hour, but letting it chill really lets the flavors shine. This dish is sure to be a hit at any gathering, from casual weeknight dinners to festive holiday feasts.
“I served this at my family reunion, and it was gone before I even had a chance to get a serving! The flavors are just divine!” — A satisfied home chef.
The cooking process explained
Making Mexican Street Corn Potato Salad is straightforward and enjoyable! You’ll start by boiling the potatoes until they’re tender, and then it’s as simple as mixing everything together in a large bowl. Chilling it for a bit allows the flavors to meld, making it even tastier when served. This dish is all about fresh ingredients and vibrant flavors, so let’s get to it!
What you’ll need
- 2 lbs russet potatoes, peeled and chopped into 1/2-inch pieces
- 2 teaspoons kosher salt (for boiling potatoes)
- 6 hard-boiled eggs, chopped small (optional)
- 1 cup mayonnaise
- 1/4 cup chicken or vegetable stock
- 1-3 tablespoons Cholula hot sauce
Feel free to use other types of potatoes if you prefer, and you can swap out the mayonnaise for Greek yogurt for a healthier twist.
